|225 g||sugar (divided)|
|4½ g||vanilla sugar|
|100 ml||red wine|
|400 ml||cherry juice|
|500 g||mixed berries (fresh or frozen)|
|butter for greasing|
A sparkling wine works well here. It’s subtle, refreshing, and offers nice acidity. The Lambrusco’s berry aromas complement the berries in the crumble.
Add flour, oats, butter, some of the sugar, and vanilla sugar to a large bowl.
Caramelize remaining sugar in a large saucepan over medium-low heat until sugar is melted and golden, approx. 4 – 7 min.
Deglaze with red wine, bring to a simmer, and continue to simmer over medium-low heat.
Scrape a vanilla bean and add bean and seeds to saucepan. Then, add cherry juice and cinnamon stick. Place star anise and cloves in a tea strainer and submerge in liquid.
Preheat oven to 180°C (350°F). Zest lemon and orange into saucepan.
Juice half of orange and half of lemon and pour juice into saucepan. Bring to a boil and continue boiling until liquid is reduced by half, approx. 8 – 10 min. Remove spices. In a small bowl, mix cornstarch with water until well combined. Gradually pour into saucepan while whisking continuously. Remove from heat.
Lightly grease pie form. Spoon berry mixture into the bottom of a pie form.